We were having a luau at young women’s and I thought that it would be awesome to have a hawaiian dessert. What is better than coconut and pineapple?! My sister hates pineapple, like refuses to eat anything with pineapple in it! She loved this dessert! I may not have told her that there was pineapple in it, but when I did, it didn’t stop her from eating it! Sisterly love at its finest! This is really good so try it out!
Ingredients:
Directions:
Ingredients:
- 1 package yellow cake mix
- 2 packages (5.1 oz each) Instant vanilla pudding mix
- 4 cups cold milk
- 1 1/2 teaspoons coconut extract
- 8 oz cream cheese (softened)
- 1 can (20 oz) crushed pineapple, drained
- 3 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- 2 cups flaked coconut, toasted
Directions:
- Mix cake batter according to package directions.
- Split the batter in half and pour into two greased 13″x 9″ baking pans.
- Bake at 350 degrees for 15 minutes or until the cakes test as done. Cool completely.
- In a large bowl, combine pudding powder, milk and coconut extract; beat for 2 minutes. (Do NOT make the pudding and then put it in)
- Add the cream cheese to the pudding mixture and beat well. Stir in the pineapple. Split the mixture in half and spread over the two cooled cakes.
- Put whipping cream, vanilla, and powdered sugar in a bowl. Whisk until peaks form and then spread the whipped cream over the pudding on both cakes.
- Spread the coconut evenly on a cookie sheet. Heat the oven at 350 degrees and bake for 7-8 minutes or until light golden brown. Spread the toasted coconut over the top of the homemade whipped cream.
- Chill for at least 2 hours!!
